Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
http://www.internet-grocer.net/dryfoods.htm
Fresh Dehydrated Squirrel - Exclusive to Best Prices Storable Foods!
#10 Cans and #2.5 Cans so you can sample
* Fresh, dried squirrels in gallon-sized cans and quart-sized cans. No more tiring, bullet-wasting hunts!
* Click here to go there
http://stealthsurvival.blogspot.com/2009/07/dehydrated-food-recipe-veggie-beef-soup.html
Dehydrated Food Recipe - Veggie Beef Soup
Hi everyone! Dean in Arizona here with a recipe for Veggie Beef Soup using dehydrated food items. I recently got an email regarding this, and SciFi asked for a recipe, so here we go!
Veggie Beef Soup
2 cups dried beef
1 cup dried tomatoes
1/2 cup dried carrots
1 cup dried beans
1/2 cup dried celery
1/2 cup dried peas
2 beef bouillon cubes
Parsley, bay leaf, pepper to taste
Cover veggies and beef with 12 cups water, bring to boil. Cover and simmer 2 hours, or till meat is tender .Add bouillon cubes and simmer 30 minutes. Season to taste and serve. Serves 8.
I’ve also discovered that canned soup can be dehydrated! I’ll update that later!
Thanks again RW!
Dean in AZ
On this page, he has articles and photos of his Ugly Drum Smoker, interesting:
http://stealthsurvival.blogspot.com/search/label/Cooking
Homeschooling and links:
http://stealthsurvival.blogspot.com/search/label/Educational%20Resources
Food, more on smoker, several food storage info links:
http://stealthsurvival.blogspot.com/search/label/Food
Survival Super Foods - Raisins
There aren’t many foods that contain a majority of the macronutrients (carbohydrates, fiber, sugar and fats) and the necessary micronutrients (minerals and vitamins) that are necessary for good nutrition. In a survival situation, good nutrition is essential in order to maintain your health, especially during the stressful situations that you will encounter in an emergency or crisis. Raisins are a survival super food as they contain most all the necessary nutrient contents for good health.
Raisins are also fairly sweet. This is due to a high concentration of fructose (sugar). When stored for a long period of time, the sugars inside the raisins will crystallize. This does not affect their use as the sugar grains can be dissolved by soaking the raisins in warm water or when used in cooking or preparing a dish with raisins as part of the ingredients. They may still be eaten as is but may have a grainy consistency due to the sugar crystals.
A single serving of raisins contains approximately 110 to 130 calories, has a fairly high water content per serving, most all of the essential macro and micro nutrients that are required by the body and only lack significant amounts of vitamin A. They also are low in cholesterol. This makes raisins a true super food. Hikers and backpackers have known this for years. Raisins, a dehydrated form of grapes, are a main ingredient of the trail mix often used when hiking or camping.
Raisins keep well for about six months when stored in the refrigerator. They are also a great snack for growing children. There are a number of benefits that are derived from raisins and they should be included with your recipes. There is even a study that shows raisins may be beneficial for oral health.
Got raisins?
Staying above the water line!
Simple Survival Foods - Making Your Own Sauces
You can insure the quality of your food items and avoid food additives that may be harmful to your health with a very simple process. Learn to make your own sauces.
Here are a couple of recipes for making your own sauces. They require a little time and preparation but will be a lot healthier for you!
Worcestershire Sauce Recipe
Consider making your own Worcestershire sauce at home. It does contain a lot of ingredients, but the method is very simple and easy.
Prep Time: 15 minutes
Cook Time: 3 hours, 15 minutes
Ingredients:
2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced
Preparation:
Heat the olive oil in a large saucepan and sauté the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon. Strain Worcestershire sauce into a glass bottle and refrigerate.
Yield: 6 cups
Source: http://projectavalon.net/forum/showthread.php?t=8968
GOOD OLD PEANUT SAUCE
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
1 teaspoon sea salt
2 garlic cloves, minced (1 Tablespoon)
12 chiles de arbol or chiles Japones, softened in hot water, dried, seeded, and minced
1 Tablespoon minced galangal or ginger
1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 cup)
2 shallots, minced (1/4 cup)
1 teaspoon red miso
3 Tablespoons vegetable oil
1/4 cup plus 1 Tablespoons sugar
1/4 cup creamy peanut butter
1/2 cup coconut cream
1/4 cup tamarind juice
Preparation:
Pound the salt and garlic in a mortar with a pestle into a fine paste. Add the chiles and pound to a puree. One at a time, add the galangal or ginger, lemongrass, shallots, and red miso, in sequence, adding each one only after the previous ingredient has been completely pureed and incorporated into the paste. Transfer to a bowl or to a glass jar with a right-fitting lid. Refrigerate, the seasoning paste will keep for a month.
Or, if using a blender, add all the above ingredients plus the vegetable oil and puree.
Sauté the chile paste in the oil (or the chile paste-oil mixture) in a saucepan over medium-high heat until it exudes a pleasant aroma, about 2 to 3 minutes. Lower the heat and add the sugar, peanut butter, coconut cream, and tamarind juice. Stir to mix and heat until the mixture boils and thickens, about 2 minutes. Transfer to a bowl and let cool before serving. Stored in a glass jar with a tight-fitting lid in the refrigerator, the sauce will keep for a couple of weeks. If it congeals and thickens, dilute with 2 to 3 tablespoons water and cook over low heat in a saucepan, stirring until smooth.
Yield: 1 cup
Source: http://projectavalon.net/forum/showthread.php?t=8968
This also gives you another reason to keep beer on hand as an ingredient for your sauce.
http://stealthsurvival.blogspot.com/search/label/Food%20Sources
http://stealthsurvival.blogspot.com/search/label/Simple%20Survival%20Tips
http://www.pleasanthillgrain.com/food_dehydrator_recipes.html
Food Dehydrator Recipes
Dehydrator Recipes: Classic Gorp
1/2 c. dried apples
1/2 c. dried apricots
1/4 c. dried peaches
1/2 c. dried pears
1/2 c. dried pineapple
1/4 c. coconut flakes
1/2 c. golden raisins
1/2 c. cashews or blanched almonds
Cut apples, apricots, peaches, pears and pineapple into 1/2” pieces. Combine all ingredients in a medium bowl. Package in airtight plastic bags and store in a cool dry place. Use within 3 to 4 weeks. Makes about 3-1/2 cups.
Dehydrator Recipes: Tangy Sunflower Seeds
2 T. vegetable oil
1 T. soy sauce
1/4 tsp. paprika
1/2 tsp. celery salt
Dash cayenne pepper
2 cups dried shelled sunflower seeds, raw
Preheat oven to 300 F. In a medium bowl, mix oil, soy sauce, paprika, celery salt and cayenne pepper. Add sunflower seeds. Stir until seeds are evenly coated. Place mixture in a shallow baking pan. Bake in preheated oven 20 minutes, stirring frequently. Drain on paper towels. Makes 2 cups.
Yields of Fruits & Vegetables
From 25 lbs. of fresh produce you can expect to get about 4to 8 lbs. of dried fruit, or 3 to 6 lbs. of vegetables. Results vary depending on the portion of inedible parts discarded before drying.
Dehydrator Recipes: Great Basic Jerky
3/4 tsp. salt
1/4 tsp. cracked pepper
1 T. brown sugar
1 garlic clove, crushed
2 T. soy sauce
1 T. Worcestershire sauce
1 lb. lean meat, thinly sliced (3/16” to 1/4” thick)
In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer on a clean, flat surface. Generously spread both sides with the salt mixture. Place the meat strips in a tightly covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. (For smoke flavor, you can add a liquid smoke product according to label directions, or smoke in a home smoker.)
Drying: Place strips on dehydrator racks, without overlapping. Dry at 140-160 F. for the first 3-4 hours. The temperature may be reduced to as low as 130 after 4 hours to finish drying, if desired. Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When sufficiently dry, cooled jerky will crack (but not break in two) when bent. There should be no moist spots.
TIP: If jerky is too brittle, brush on a little Worcestershire sauce or soy sauce to soften it.
Storing: Cool and cut jerky into 2 to 4” pieces with kitchen scissors before storing. Jerky containing salt and cured without a commercial curing preparation may be stored at room temperature for 1 to 2 months. If air humidity is low, the container should have a loose-fitting lid or one with holes punched in it. Good air circulation keeps the flavor fresher. If the humidity of the air is more than 30%, store jerky in an airtight container. Jerky may be refrigerated or frozen to increase shelf life and maintain flavor.
Jerky is a great travel snack. And a great snack or appetizer platter can be assembled with a variety of jerky and cheeses or cream cheese dips!
Dehydrator Recipes: Teriyaki Jerky
1/2 tsp. salt
1/8 tsp. black pepper
1/2 tsp. ground ginger
2 T. brown sugar
1 garlic clove, crushed
1/4 c. soy sauce
1 lb. lean meat, thinly sliced (3/16” to 1/4” thick)
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning soy sauce mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered.
Follow directions for drying and storage under “Great Basic Jerky” above.
Dehydrator Recipes: Sweet & Sour Jerky
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. onion powder
1 garlic clove, crushed
3 T. brown sugar
1 T. soy sauce
1/4 c. red wine vinegar
1/4 c. pineapple juice
1 lb. lean meat, thinly sliced (3/16” to 1/4” thick)
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered.
Follow directions for drying and storage under “Great Basic Jerky” above.
Drying Methods
Sun Drying: Open-air sun drying can be an attractive alternative in hot and dry regions with little air pollution. One advantage is that large quantities of food can be dried at the same time. Disadvantages include slowness (foods that will dry in 6 to 8 hours in an electric dryer can take 4 to 5 days to dry in the sun) and insects — even the finest insect netting won’t exclude all of the no-see-ums attracted to your drying food, and larval infestation spells trouble.
Solar Box Dryers: These offer some advantages over open-air sun drying. Solar rays can be concentrated to raise temperatures and shorten drying times. With good construction, the insect threat can be reduced. As with open-air drying, you’re dependent on the weather, and slight variations in conditions mean big temperature changes that will decrease the quality of the product.
Oven Drying: Your home oven might seem at first blush to be an ideal food dryer, but it actually has major drawbacks. Lack of circulating air makes oven drying takes 2 to 3 times longer than an electric dehydrator, and higher minimum temperatures cause loss of nutrients and flavor. Oven drying requires frequent tray rotation, and foods can easily become overly dry, making food tough or brittle. Because ovens create more heat than needed, energy costs are very high.
Electric Dehydrators: Advanced home food dehydrators produce superior dried foods quickly, conveniently, and economically. Close-stacking trays with even-flow fresh air circulation offer huge amounts of drying surface yet occupy little countertop space. The ability to adjust temperature means foods dry quickly and evenly without tray rotation, and the highest level of natural nutrition is preserved.
Dehydrator Recipes: Fruit Leather
Did you know the Hunzikuts (citizens of Hunza) were among the first to use fruit leather? Savvy people they must be, because delectable, chewy fruit leather is a nutritious treat that travels great (no crumbles to get on the car seats!) It’s easy to make, too. Most berries are great candidates, as are cherries, apples, apricots, kiwi, nectarines, peaches, pears, pineapples and strawberries. In combination with those you can also use blueberries, citrus, dates, figs, guavas, papayas, rhubarb, bananas, grapes and plums. The possibilities are endless!
Wash and prepare fruit by removing any pits, cores, heavy skin, etc., and cutting away any bruised or spoiled portions, then puree. Tasting the puree will tell you whether to add sweetener — most fruits need none, but you can use honey or light corn syrup (honey will overpower some fruits.) If required, add sweetener and retaste, repeating as necessary. Pour onto fruit leather sheets. If your sheets don’t have a raised edge, leave enough room (usually about an inch) to allow for spreading during drying. Dry until it feels leathery and is pliable, with no wet or sticky spots (usually 6 to 8 hours.) Remove from the tray while it’s still warm, then cut and roll up. (It rolls best while still warm.) Wrap individual rolls in plastic wrap, label with date and flavor, and store in a plastic bag or sealed container. To keep longer than a week or two, store in freezer.
Dehydrator Recipes: Yogurt Leather
Add jam, fruit sauce or fresh fruit to home made or commercial yogurt, and puree. Follow the drying instructions for fruit leather. Freeze to store. Dropping puree on trays in spoonfuls instead of pouring will yield tasty bite size kisses that make great party treats!
Dehydrator Recipes: Dehydrating Tomatoes
1. Wash the tomatoes and remove the stems.
2. To remove skins, dip the tomatoes in boiling water, then immediately in cold water; skins will slip off.
3. Cut larger tomatoes in 1/4” slices (or halve the cherry variety.) To dry low-acid tomatoes, puree them in a blender and add 1 tablespoon lemon juice or vinegar to each quart.
4. Dry at 145º F. until leathery or brittle. (For puree, line trays with fruit leather sheets before pouring.)
TIPS: Chop dehydrated tomatoes for chili, soups, stews and vegetable dishes. The dry puree can be powdered and converted into tomato sauce or tomato paste; this is a good way to make use of leather that has turned out too thin and brittle.
Dehydrator Recipes: Tomato Varieties for Dehydrating
Most tomatoes are about 94% water and only 6% solids. The plum-shaped Roma tomato variety can be as high as 15% solids. They’re a great choice for for dehydrating, giving more yield and shorter drying times. Beware of low-acid tomatoes which may develop black spots during drying. Remember to let tomatoes ripen fully on the vine before picking for fullest flavor!
Dehydrator Recipes: Dried Tomato Soup Base
20-25 slices dried tomatoes
1 c. chicken broth
1/2 clove garlic, chopped
1 green onion, chopped
Salt and pepper to taste
Red chili pepper flakes to taste
Combine all ingredients into sauce pan. Bring to a boil. Simmer about 1 minute. This recipe serves one person. Multiply the ingredients by the number of people you want to serve. This soup may be eaten alone or vegetables, pasta, etc. may be added to make a variety of soups.
Dehydrator Recipes: Vegetarian Lasagne from Dehydrated Tomatoes
1/2-1 cup dried tomatoes
1 cup minced onion
1 lb. fresh spinach
2 T. olive oil
1/2 cup grated parmesan
1 cup basil pesto
2 C ricotta cheese
24 cooked lasagna noodles
1/2 lb. grated mozzarella
Extra olive oil
Salt & pepper to taste
Filling: Saute onions in olive oil until translucent. Remove from heat. Stir in raw spinach. Add half the Parmesan. Stir in pesto, ricotta, sunflower seeds and seasonings. Mix thoroughly. Grease 9” x 13” dish. Place layer of noodles in bottom. Speed 1/3 of filling on noodles then 1/3 mozzarella. Add dried tomatoes. Repeat, ending with noodles, mozzarella & Parmesan. Drizzle with olive oil. Bake 40 minutes at 350º F. Serves 8-10.
Re-Crisping Crackers & Other Foods
Don’t throw away crackers, chips, cookies or cereal that have become stale. Re-crisp those items by placing them in a single layer on the drying trays and drying for 1 hour at 145º F.
Drying Bread for Bread Crumbs
Many recipes call for bread crumbs and you can make them quickly and easily in your dehydrator. All kinds of extra breads can be used. You can crumble dried breads by hand or process for a few seconds in a food processor. Store in air tight container until used. Herbs and spices can be added to make stuffing mixes.
beer bump!
http://www.internet-grocer.net/
He has a lot of great information. His newsletters are very good and he addresses many issues of interest to us all.
I think he is one of the few places that carry commercially canned butter.
>>>Are those things you listed for real? It’s too insane to be believed...<<<
OK, are you ready to see a National implementation of the Leafy Green Marketing Agreement?
If you think you would like to farm, read their checklist from California which is the basis for a part of the FSA...
http://www.caleafygreens.ca.gov/about/documents/LGMAAuditChecklist8-07-08.pdf
What do you think your food will cost?
Right now it is a voluntary program - FSA makes it mandatory nationwide.
Hi and welcome to the survival thread! Stay awhile if you like... lots of good information here. Beer will be a good commodity to have in tough times, for bartering and to have something uncontaminated to drink!
Well, I would think/hope the retired would be capable of making their government check last one month. If the Greate Generation has deteriorated to the point they spend what they get as fast as they can, after going through the depression and WWII, that’s pretty sad. Actually, all I saw yesterday were young people, mainly families.
>>> If you think you would like to farm, read their checklist from California which is the basis for a part of the FSA...
http://www.caleafygreens.ca.gov/about/documents/LGMAAuditChecklist8-07-08.pdf
What do you think your food will cost? <<<
By Far this is the most disturbing item that You or I have ever posted and that includes a lot..
I pity the poor Groundhogs and Chipmunks because they will be fair game when the squirrels,rabbits and crows are gone..
The sleeping masses will be like Survivorman
” I’ve had a couple of ants and a scorpion..”
Darn good thing the gov decided to sell all our national reserves of wheat,grains,corn...etc.. /s
Triple Up !
>>>Darn good thing the gov decided to sell all our national reserves of wheat,grains,corn...etc.. /s<<<
Add to that the butter & cheese.
Are you sitting down?
We actually GAVE most of it away - N. Korea, Various African governments, etc. - We didn’t even give it to the people - mostly we gave it to the governments there (corrupt) and let them leverage that to more control over their populations.
We are trying to follow Venezuela’s lead - Would you believe they are now IMPORTING coffee... Juan Valdez is out of business!
OMG, a Leafy Greens Compliance Plan?
This is something out of 1984...or worse!
>>> This is something out of 1984...or worse! <<<
Hey, check this out.. posted on my state board:
whitehorse wants to be notified of healthcare protesters..
noted under photo of woman..
Welkome Komrades..
http://www.whitehouse.gov/blog/
turn in( rat out) your clunker neighbor, get a bag of potatoes...
Top Story
MORE DETAILS: http://www.fox5vegas.com/tu/5IMBAA1w6.html
Rio’s ATM Took Money, Didn’t Dispense It
Watch out for ATM machines at the casinos, because some have reportedly been
hacked.
MORE DETAILS: http://www.fox5vegas.com/tu/5IMBAA2Ko.html
Reports: Clinton, Detained Reporters Meet
Former President Bill Clinton met with two Americans held in North Korea,
according to news reports.
MORE DETAILS: http://www.fox5vegas.com/tu/5IMBAA7YH.html
Disturbing Video: Volvo Cash for Clunkers Engine Disabling
http://www.freerepublic.com/focus/f-chat/2306230/posts
http://www.youtube.com/watch?v=5DtsZE7o6_A&feature=related
Cash for Clunkers Jeep Cherokee 4.0L engine
http://www.youtube.com/watch?v=LidmCvdUMeg&feature=related
Cash for clunkers kill the chevy [Suburban]
http://www.youtube.com/watch?v=eOEqJIGnXRw&feature=related
Episode #165 - Death of a Clunker - (Chevy Blazer)
http://www.youtube.com/watch?v=3M5Sm3A7rFg&feature=related
Cash for Clunkers: FORD TOUGH run it tell it blows bronco
http://www.youtube.com/watch?v=j3qXvDDhUpE&feature=related
Bmw 735i blown engine
http://www.youtube.com/watch?v=X0IcIxhd8ks&feature=related
Cash for Clunkers: How to destroy an engine. (’85 Oldsmobile Aurora)
http://www.youtube.com/watch?v=TfwDKD3HsE4&feature=related
Cash For Clunkers Motor Freeze (Looks a Chevy truck with paint peeled off)
http://www.youtube.com/watch?v=u5HP0DAIAsY&feature=related
dodge tough 318 truck cash for clunkers engine blow
I can’t watch any more of these. The videos are titled as they were named at YouTube.
Destroying perfectly good cars. I am shaking, I am so angry. Absolutely disgusting... glorifying wanton vandalism. It’s satanic.
Welcome to the thread, glad you found us.
Join in, if you wish.
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